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Universidade Federal De Santa Catarina Centro De UNIVERSIDADE FEDERAL DE SANTA CATARINA CENTRO DE CIÊNCIAS AGRÁRIAS DEPARTAMENTO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS PROGRAMA DE PÓS-GRADUAÇÃO EM CIÊNCIA DOS ALIMENTOS CARACTERIZAÇÃO QUÍMICA DE UVAS E VINHOS GOETHE PRODUZIDOS NA REGIÃO DE URUSSANGA – SANTA CATARINA SABRINA DE BONA SARTOR Florianópolis 2009 SABRINA DE BONA SARTOR CARACTERIZAÇÃO QUÍMICA DE UVAS E VINHOS GOETHE PRODUZIDOS NA REGIÃO DE URUSSANGA – SANTA CATARINA Dissertação apresentada ao Programa de Pós-graduação em Ciência de Alimentos do Centro de Ciências Agrárias, Universidade Federal de Santa Catarina, para a obtenção do título de Mestre em Ciência dos Alimentos. Orientadora: Profa. Dra. Marilde T. Bordignon Luiz Florianópolis 2009 AGRADECIMENTOS Ao Programa de Pós-graduação em Ciência dos Alimentos, PGCAL, pela oportunidade e apoio institucional. A CAPES pelo auxílio financeiro durante o período. A Profª. Marilde T. Bordignon Luiz pela orientação. Aos componentes da banca examinadora pela disponibilidade de participação e avaliação do trabalho. A EPAGRI/Estação Experimental de Urussanga, em especial ao enólogo Stevan G. Arcari, por todo seu comprometimento e disposição na elaboração desse trabalho. Aos pesquisadores da EPAGRI, Dr. Hamilton Justino Vieira e Cristina Pandolfo, pela disponibilidade dos dados climáticos e dúvidas esclarecidas. A Associação de Produtores de Uva e do Vinho Goethe (PROGOETHE) pela acolhida e atenção dispensada durante os dois anos de elaboração deste trabalho. Em especial, Renato e Matheus Damian (Vitivinícola Urussanga) e Gicelda e Patrícia Mazon (Vinícola Mazon) pelo carinho, apoio e amizade. As colegas de laboratório: Eliana, Estela, Isabela, Lídia, Luana, Luciana, Nayla, Priscilla, Stefany e Vivian, por todos os momentos de descontração e de experiência compartilhados. Aos grandes amigos Alex, Gisele, Tiffany, Thaís, Jucieli, Letícia, Silvana e todos que me acompanham durante esses anos. Aos amigos do Laboratório de Microbiologia de Alimentos (Roberta, Letícia, Marília, Helen, Luiz, Andréia, Sheila), por todos os momentos de descontração. A todos os colegas, amigos, funcionários e professores do PGCAL e Departamento de Ciência e Tecnologia de Alimentos. A minha família (Walmor, Elisa, Anderson, Elisiane e Vítor), pelo apoio e amor incondicional. Ao Rodrigo, por fazer parte da minha vida. A Deus, por tudo. “Sem a curiosidade que me move, que me inquieta, que me insere na busca, não aprendo nem ensino”. (Paulo Freire) BONA-SARTOR, S. de Caracterização química de uvas e vinhos Goethe produzidos na Região de Urussanga, Santa Catarina. 95 p. Dissertação (Mestrado em Ciência dos Alimentos) – Centro de Ciências Agrárias, Universidade Federal de Santa Catarina, 2009. RESUMO A uva Goethe é obtida pelo cruzamento das variedades Moscatel de Hamburgo e Carter, sendo cultivada principalmente nos municípios de Urussanga e Pedras Grandes, região sul de Santa Catarina - Brasil. Este trabalho teve como objetivos monitorar as variáveis agroclimáticas da variedade Goethe e seus clones Clássica e Primo (fenologia, somatório de graus-dias, índice heliotérmico e evolução da maturação) durante os ciclos produtivos 2007/08 e 2008/09, e, também, caracterizar quimicamente os vinhos Goethe safra 2008. Os experimentos foram conduzidos em quatro vinhedos, dois localizados em Urussanga (UC e UP, clones Clássica e Primo, respectivamente) e dois em Pedras Grandes (PGC e PGP, clones Clássica e Primo, respectivamente).O monitoramento da maturação foi realizado através de coletas semanais de amostras, iniciando quando cerca de 50% das bagas iniciaram o véraison até a colheita. As condições climáticas da região (temperaturas máximas, médias, mínimas e precipitação) foram monitoradas desde a brotação até a colheita durante os dois ciclos. As uvas provenientes destes locais de cultivo foram microvinificadas e as amostras avaliadas quimicamente, em intervalos de três meses, durante nove meses. Foram realizadas análises de conteúdo de sódio e potássio, polifenóis totais, pH, acidez total titulável, acidez volátil e compostos voláteis. O somatório do índice heliotérmico de Huglin, durante o ciclo 2007/08, classificou os locais como IH5 (Região Quente). No ciclo 2008/09 os locais PGC e PGP foram classificados de IH4 (Região Temperado Quente) e UC e UP classificadas como IH5 (Região Quente). A duração média dos ciclos produtivos (brotação à colheita) em UC e UP foi de 149 e em PGC e PGP de 148 dias. Os parâmetros físicos e químicos monitorados na maturação evoluíram de forma positiva durante o período. Foram observadas diferenças significativas entre os valores iniciais e finais em todos os parâmetros químicos monitorados. Os teores mais elevados de K+ foram observados nas amostras PGC e UC, ambas provenientes do mesmo clone, Goethe Clássica. As amostras PGP e UC apresentaram concentrações de Na+ mais elevados em relação aos demais locais. O conteúdo de polifenóis totais foi significativamente mais elevado nas amostras de vinhos PGC e PGP. As concentrações de monoterpenos livres e de compostos sulfurados leves presentes nas amostras ficaram abaixo dos seus limiares de percepção olfativa, não contribuindo de forma direta para a formação do aroma dos vinhos Goethe. As amostras UC e UP apresentaram elevadas concentrações de compostos com descritores “frutado”. O aroma de “rosas” foi consideravelmente elevado nas amostras PGC e UC, podendo atuar como um futuro marcador de tipicidade dessas amostras. Palavras-chave: uva Goethe, vinho Goethe, compostos fenólicos, cátions, aroma. ABSTRACT Chemical characterization of Goethe grapes and wines produced in the Region of Urussanga, Santa Catarina. The Goethe grape is obtained by crossing of varieties Muscat of Hamburg and Carter, being grown mainly in the cities of Urussanga and Pedras Grandes, south of Santa Catarina - Brazil. This study aimed to monitor the variables of agro range Goethe and his clones Classica and Primo (phenology, sum of degree days, heliothermic index and maturation) during production cycles 2007/08 and 2008/09, and also chemical characterization of Goethe 2008 vintage wines. The experiments were conducted in four vineyards, two located in Urussanga (UC and UP clones Classica and Primo, respectively) and two in Pedras Grandes (PGC and PGP clones Classica and Primo, respectively). Monitoring of maturation was performed by samples collected weekly, beginning when about 50% of the berries started véraison until harvest. Climatic conditions in the region (maximum, minimum and average temperature, and precipitation) were monitored from bud to harvest during the two cycles. The grapes from these sites were growing winemaking and chemically analyzed samples at intervals of three months, for nine months. Were performed to analyze the content of sodium and potassium, total phenolics content, pH, total acidity, volatile acidity and volatile compounds. The sum of the index heliothermic Huglin, during the cycle 2007/08, classified sites like IH5 (Hot Region). In 2008/09 the local cycle PGC and PGP were classified IH4 (Warm Temperate Region) and UC and UP classified as IH5 (Hot Region). The average length of production cycles (budburst to harvest) in UC and UP was 149 and PGC and PGP 148 days. The physical and chemical parameters monitored in the maturation developed positively during the period. Significant differences were observed between baseline and final in all chemical parameters monitored. The highest levels of K+ were found in the PGC and UC, both from the same clone, Goethe Classic. The PGP and UC samples showed concentrations of Na+ higher compared to other places. The total phenolic content was significantly higher in samples of wine PGC and PGP. The concentrations of free monoterpenes and light sulfur compounds present in the samples were below their threshold of olfactory perception, not contributing directly to the formation of the aroma of wines Goethe. The UC and UP samples showed high concentrations of compounds with descriptors "fruity". The aroma of "roses" was significantly higher in the PGC and UC samples, and may act as a future marker of type of samples. Keywords: grape Goethe, Goethe wine, phenolic compounds, catium, aroma LISTA DE FIGURAS CAPÍTULO 1 Figura 1. Variedade Goethe cultivada na região de Urussanga..................................... 17 Figura 2. Representação esquemática de microclima, mesoclima e macroclima de uma região...................................................................................................................... 19 Figura 3. Estrutura básica de compostos polifenólicos................................................. 21 Figura 4. Estruturas químicas e descritores olfativos de alguns dos principais monoterpenos encontrados em vinhos............................................................................ 29 Figura 5. Estruturas químicas e descritores olfativos de alguns dos principais compostos voláteis formados durante a fermentação..................................................... 30 Figura 6. Estruturas químicas dos principais compostos sulfurados leves encontrados em vinhos................................................................................................... 31 CAPÍTULO 2 Figura 1. Número de dias a partir da brotação para os períodos das principais fases fenológicas dos clones nos quatro locais de cultivo, ciclos 2007/08 e 2007/08............. 49 Figura 2. Temperaturas máximas, médias e mínimas durante os ciclos 2007/08 e 2008/09 em Pedras Grandes..........................................................................................
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